From DN Recipes by David Nagy · Food & Beverage

Fluffiest Blueberry Pancakes

Published

Fluffiest Blueberry Pancakes
★★★★★ 4.8 from 118 reviews
Prep Time: 10 minutes  Cook Time: 10 minutes  Yield: 2 servings (makes 4-6 pancakes) 1x

Super thick and fluffy blueberry pancakes! Melt in your mouth, golden brown, and bursting with blueberries.

INGREDIENTS
* 3/4 cup milk
* 2 tablespoons white vinegar
* 1 cup flour
* 2 tablespoons sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 2 tablespoons melted butter
* 1+ cup fresh blueberries
* more butter for the pan

INSTRUCTIONS
1. Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
2. Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
3. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
4. Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
5. Serve with butter and maple syrup, or the Sweet Honey and Mascarpone below.


Sweet Honey and Mascarpone
Total:5 mins Prep:5 mins Cook: 0 mins Yield: 1/2 cup (2 servings)

Ingredients
  • 8 ounces Mascarpone
  • 2 to 3 tablespoons honey
  • 1/8 to 1/4 teaspoon cinnamon
  • 1 teaspoon lemon zest
  • Garnish: citrus peel spiral.

Steps to Make It
  1. Gather the ingredients.
  2. Check honey consistency: if the honey is too thick to whisk into the mascarpone, heat it in the microwave for 10 seconds at a time until it's runny.
  3. In a medium-size bowl, mix the mascarpone, honey, cinnamon, and lemon zest until smooth. For an airy, whipped spread, use an immersion blender.
  4. Chill for at least 3 hours for a firmer texture or serve right away at room temperature for a creamier one.
  5. Pour in dessert glasses and garnish with a lemon zest spiral.

Honey Mascarpone on Everything!
  • This honey and mascarpone blend can be served in a variety of ways (besides just eating it with a spoon):
  • Top 1/4 cup of it with chopped strawberries and garnish with sliced almonds or chopped mint.
  • Spread onto vanilla cookies or graham crackers.
  • Use it on cupcakes for frosting, but do serve immediately or keep refrigerated; otherwise, the frosting will soften and melt.
  • Thin out the Mascarpone with whole-cream and pour over fruit salad, fresh figs, or large slices of fruit such as grilled apricots, peaches, or apples.
  • Put a dollop on your French toast, pancakes, and waffles. Add a drizzle of extra honey and decorate with cinnamon.
  • Make parfaits with honey mascarpone by layering with chopped fruit and granola. Refrigerate for an hour before serving.
  • Serve a slice of vanilla or lemon pound cake with a dollop of chilled honey mascarpone. Grate extra zest on top.
  • In dessert glasses, cube vanilla or lemon pound cake, cover with honey mascarpone, add extra honey, and crush vanilla cookies for crunch.